GUESS THAT GRAIN (KEY)

Audience qs:
For the grain, guess/predict the following:
1. What is the name of that grain?
2. Where do you think this grain comes from?
3. What do you think it tastes like and/or how would we eat
it?
OTHER GRAINS FROM CINDY (JARS)
-

AMARANTH
Central america spread around the world, important staple in India, Africa,
Nepal
Light/nutty to lively/peppery
Popped like corn, breakfast porridge, cereals, breads, pancakes
BARLEY
Egypt
Soup, pilaf, bread
BUCKWHEAT
Commonly used in a wide array of cultures (soba noodles, buckwheat
noodles, pizzoccheri, galettes)
MILLET
Leading staple in India - also popular in China, Russia, South America,
Himalayas
Mild flavor - pairs well with other foods
Flatbreads, porridge, desserts, side dish
QUINOA
Originates from Andes (Inca)
Red, purple, black; Rinse (saponins - bitter), slightly nutty taste
Great side dish, can incorporate in oatmeal, many different salads - flavor
works well in a lot of different dishes.
OATS
US mainly rolled - steel but is another way to go (grain cut up 1-2x)
Sweet flavor
Popular in breakfast cereal, desserts, oat pilaf, granola

CORN
Originated in Americas
Naturally more of a sweet flavor - often served salty
Fresh corn on the cob, popcorn (if corn meal, corn flour look at the label!)
BROWN RICE
Classified by size, texture
Traced to south Asia & Africa (today grown everywhere except Antarctica!)
Soups, salads, with beans
WILD RICE
Common to North America (Near Great Lakes - US & Canada)
Can have smoky/nutty flavor
Side to meat/fish, salad, soup, quesadilla